Pickled Red Cabbage
This post may contain affiliate links.
Crunchy and tangy, pickled red cabbage is a delicious nutrient-packed condiment for sandwiches, tacos, and much more! Quick pickling is super easy, and this pickled cabbage recipe has no sugar, so it’s low carb and keto-friendly!
Pickled Red Cabbage Recipe
Move over sauerkraut, this pickled cabbage recipe is the new “it” condiment! If you love the briny flavor of pickles, this is sure to become one of your favorites of all time!
Unlike fermented foods like sauerkraut and kimchi, that take weeks to make, quick pickles are salt-cured, so the process only takes a few hours.
And can we talk about that gorgeous color? When you add anything acidic (apple cider vinegar and lime juice) to red cabbage, it turns a beautiful, deep bright purple color.
This pickled purple cabbage is one of my favorite quick pickles, right up there with pickled red onions.
Why You’ll Love This Recipe
- Less expensive than store-bought. Making condiments yourself can save you more money than you may realize. Make your own sugar free BBQ sauce and compare the cost for yourself!
- Packed with nutrients. Cabbage is full of Vitamin C, iron, and fiber.
- Sugar free, vegan, low carb, and keto. Doctors and nutritionists say colorful foods promote good health. I can’t think of a tastier one than pickled red cabbage!
Want to make other homemade condiments? Check out my recipes for Peach Salsa, homemade Greek Seasoning, and Ranch Seasoning Mix.
Ingredients and Substitutions
- Red cabbage, otherwise known as purple cabbage (the terms are interchangeable). The color can vary based on the acidity of the soil it grows in, but it’s the same vegetable regardless of whether it’s more purple or more red.
- Vinegar: Any type of cooking vinegar can be used to quick pickle the red cabbage. I prefer apple cider vinegar, but use what you have on hand. Each type of vinegar has a slightly different flavor, so play around with this recipe to find one that you like the best. White distilled vinegar is budget-friendly, and other tasty options include red wine vinegar and white balsamic vinegar.
- Lime juice, preferably freshly squeezed. Lime juice is the key to balancing the sour vinegar flavor without the need for adding sugar. If you don’t have a lime handy, you can substitute lemon.
- Garlic
- Sea salt: I recommend using a coarse grain salt, like sea or kosher. I avoid using iodized table salt.
Optional Ingredients:
- ½ thinly sliced jalapeño. This is one of my favorite additions! Adding just a touch of lightly spicy jalapeño gives the cabbage a nice kick.
- ½ teaspoon peppercorns.
- ½ teaspoon coriander seeds.
- ¼ teaspoon red pepper flakes.
How to Make Pickled Red Cabbage
Quick pickling is an unbelievably simple process. Follow the steps below!
Scroll down to the recipe card for the full step by step instructions! ⬇️
- Remove the core. Be sure to use a sharp knife with a long blade, and use a cutting board.
- Shred the red cabbage. The easiest way to do this is with a mandolin, sharp knife, or food processor (set to shred).
- Make the brine. Bring the vinegar, lime, and other ingredients to a simmer, then immediately remove the pan from the heat.
- Pour the brine over the cabbage in a large wide mouth mason jar. Let it cool at room temperature.
Refigerate for at least 1 hour before enjoying. As it soaks, it will soften slightly but the cabbage will continue to have a nice chew to it!
Tips for Success
This homemade condiment is pretty straight forward and easy to make. Here are some helpful tips to ensure that yours turns out perfectly.
- Use fresh ingredients. Fresh squeezed lime juice will taste much better than bottled lime juice.
- Adjust the thickness of the red cabbage to your preference. The thinner the better in my book! If you like it cut a little thicker or chunkier, go right ahead!
- Let the pickling solution work its magic! Your pickled cabbage will be ready to eat after about an hour or so, but I prefer to let it sit overnight so the flavors can develop.
- Important: This is quick pickled red cabbage, which is not shelf stable. To store at room temperature, you would need to preserve/can it using a pressure canner.
Serving Suggestions
Quick pickled red cabbage tastes wonderful with pretty much any protein, and at any time of day!
For breakfast, serve it over scrambled eggs
At dinner time, serve or simple marinated grilled chicken. It’s delicious as a topping on salads and in lettuce wraps. I like to serve it in fish tacos, over pulled pork carnitas, and it’s great with anything spicy.
Pickled Cabbage Recipe FAQ
Definitely! Cabbage contains vitamin C, magnesium, fiber, potassium, and more! I recommend using a raw apple cider vinegar (like Bragg’s), so you also get the benefits of the probiotics in the vinegar. This recipe uses no added sugars or sugar substitutes, and instead is lightly sweetened using all natural lime juice. It does contain salt, so if you’re watching your sodium, be mindful of that.
No. Pickled cabbage is not the same as sauerkraut. Sauerkraut is made from cabbage that goes through a fermentation process to kill bacteria and preserve the cabbage for a longer period of time. Quick pickling brines the cabbage with salt, similar to marinating.
Transfer the pickled cabbage to a mason jar or other glass container. Cover and set in the refrigerator for up to 2 weeks.
NO! The only benefit to boiling the vinegar first is saving time. To skip that step, pour the liquids and seasonings onto the cabbage, then simply stir, cover, and set in the refrigerator overnight. It’ll take about 12 hours, but it will yield the exact same result.
Other Easy Cabbage Recipes
I’d love to hear about your experience making this recipe! Please leave a comment and rating below!
Pickled Red Cabbage – Sugar Free
Equipment
Ingredients
- ½ head purple cabbage about 4 cups shredded
- 1 cup apple cider vinegar
- ½ cup water
- 2 tablespoons lime juice from 1 large or 2 small limes
- ½ teaspoon salt
- 1 clove garlic
Optional Ingredients
- ½ jalapeno thinly sliced
- ½ teaspoon black peppercorns
- ½ teaspoon coriander
- ¼ teaspoon red pepper flakes
Video
Instructions
- Cut the cabbage in half and cut away the large stem. Use a mandolin, sharp knife, or food processor set to shred to thinly slice the cabbage. Transfer the cabbage to a large bowl.
- Heat the vinegar, lime juice, water, salt, garlic, and jalapeño or any optional ingredients (if using) in a small sauce pan over medium heat. Bring to a simmer, then remove it from the heat. Pour the vinegar mixture over the cabbage. Stir it gently so the vinegar coats the cabbage. Set the bowl aside on the countertop until cooled, about 1-2 hours.
- Place shredded cabbage into a wide mouth mason jar. Then pour brine liquid on top and loosely cover with lid. Let cool for 1-2 hours on counter. Then store in the refrigerator.
